Margo and Steve (more about this crazy jazz improv trifle guy soon) in Brisbane know how to make a small amount of money go a long way with style. In some ways they are the ultimate lifehackers. I reckon this is the coolest drinks cooler I’ve ever seen. This double-skinned copper or laundry boiler does [...]
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Back again, Friday night. back of the door men’s lavatory Dogs Bar, 54 Acland Street, St. Kilda , Vic 3182 +61 3 9525 3599.
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If my email bounced, I couldn’t find your email or haven’t discovered you, there is another Melbourne Food Bloggers meet. All welcome. Date: 25 Feb Time: 10.30 Venue: Mart 130, 107a Canterbury Rd, Middle Park, 3206 (03) 9690 8831 If you haven’t joined the 9cays conversation, email me and let me know if you are [...]
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Giant tentacles of Jules Verne proportions thankfully are a sculpture/lamp at Claypots and not on the menu. But I wouldn’t be surprised if the next giant squid to arrive in Melbourne (there is one frozen in a huge iceblock at the aquarium) would turn up here. The fish display at Claypots (213 Barkly Street, St [...]
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For years, perhaps seven in Oz, I was deprived of these. Now they seem to be everywhere. The marinated anchovy perhaps has more in common with the rollmop herring with several differences: – they are much, much smaller and therefore much better as a nibble – they are not so sour – Great with sherry, [...]
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Feeling a bit rough? Painted the kitchen red? This is the ultimate cure. The bitter herbs of Campari have astoningly good medicinal qualities. It must be true my mother told me. Drink with a little soda or sparkling mineral water and a slice of orange. For the true cure don’t dilute too much. It’s meant [...]
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Yes, dogs and trifle do mix. Tskui (B&W) and Mungo (tan) are my essential kitchen assistanats, licking out sticky bowls and help save water in general. Today I’m making good on one of my five food challenges for 2006. I’m making Tiramisu, or Italian trifle. I checked out Maurzio Terzini (the restaurateur behind the Icebergs [...]
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I should be in the McClaren Vale wine region in South Australia. But I cancelled because J is ill so I’m shifting compost and large chunks of wood from A to B at the Vegout working bee. And I’m also weekend herb and cat blogging, all in one entry. I take time out for some [...]
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I have planned a debate on good vs bad ingredients, my position being that the secret is knowing what to do with the bad ones. This entry is the opposite because the better the ingredients, the better this dish. First the tomatoes, handpicked off the vine warmed to blood temperature by the sun. Tear some [...]
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Where does Melbourne’s top restaurant critic Stephen Downes go on his afternoon off? Why, for a $4 caesar salad pizza with his writing mates at Bimbo Deluxe (376 Brunswick Street, Fitzroy, Victoria +61 3 9419 8600). My own choice is a 4 stagione. These are the best and cheapest pizzas in town. But only during [...]
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Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
Recent journalismWe don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…
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